<\/p>\n Ooh, I just thought to ask you whether or not you have a recipe for pasteles boricua. Do you? Yumm! :op<\/p><\/blockquote>\n <\/a> Ooh, I just thought to ask you whether or not you have a recipe for pasteles boricua. Do you? Yumm! :op Since you asked so nicely…Be patient with me, this is another recipe I have written down from watching… Pastele Filling 3 pounds diced pork 2 large garlic cloves 3 cilantro leaves 3 recaio leaves… Continue reading A request from the comment box… (Pasteles boricua)<\/i><\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-655","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/comments?post=655"}],"version-history":[{"count":0,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/posts\/655\/revisions"}],"wp:attachment":[{"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/media?parent=655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/categories?post=655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moss-place.stblogs.org\/index.php\/wp-json\/wp\/v2\/tags?post=655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSince you asked so nicely…Be patient with me, this is another recipe I have written down from watching…
\nPastele Filling<\/u>
\n3 pounds diced pork
\n2 large garlic cloves
\n3 cilantro leaves
\n3 recaio leaves (mortar together garlic, cilantro and recaio with 3 tablespoons annato oil)
\n1 medium onion diced
\n1 green pepper
\n2 tomatoes
\n1.5 jars drained olives and pimento
\n.75 of ham steak diced
\nsalt
\nCook all together-pork first, then add the rest of the ingredients and simmer for one hour. In the meantime start the dough.
\nPasteles Dough<\/u>
\n4 green bananas
\n2 plantains
\n2 medium-large potatoes
\nPeel and puree vegetables in a food processor until well blended-peel plantains separately. Use a small amount of milk to moisten. Add some annato oil to give it some colour (.5 a cup olive oil and .25 a cup of annato achiote in a small pan and simmer 10-15 minutes until colour is released and cool completely).
\nHave one can of chick peas drained and separate.
\nTake a piece of pastele paper or banana leaves, rub a small amount of annato oil on it. Put a tablespoon (serving size) of dough mixture and spread as thin as possible. The add two tablespoons of the meat mixture. Add like 3 or 4 chick peas. Fold paper or leaf over so the dough covers the meat. Fold paper up like a burrito and wrap with another leaf or tie with a string. To cook, boil for an hour (or freeze at this point and boil later). I am not lying, my recipe says here “serve with rice and gandules”.<\/p>\n","protected":false},"excerpt":{"rendered":"